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Preheat the oven to 180ºc/160ºc fan and line two round 8” tins with parchment.
Beat together the butter and sugar until fluffy.
Add the eggs, and flour, and buttermilk and mix.
Split between the two tins.
Bake for 30-35 minutes, and cool fully.
Whilst the cake cools, add the sugar and water to a pan.
Heat on a low heat, stirring gently, until the mixture isn’t cloudy anymore and the sugar has dissolved.
Stop stirring, and turn up the heat to boil.
Boil until the mixture becomes a deep amber colour - keep an eye on it as it takes a while, and will suddenly start turning.
Remove from the heat and mix in the butter - it'll bubble quite a lot but keep whisking.
Add in the cream and whisk again.
Add the vanilla/salt and stir through.
Leave to cool fully for a few hours so it starts to thicken (reserve a little for decoration if you want).
Once fully cooled, whip the caramel for a few minutes until it holds itself and lightens in colour.
Spread over the bottom cake, and the top cake, and add any extra caramel if you want.